Chicken Normandy

• 1 large pkg. Pepperidge Farm bread crumbs
• 1 stick oleo, melted
• 1 c. water
• 2 1/2 to 3 c. cooked chicken, chopped
• 1/2 c. mayonnaise
• 1/2 c. onion, chopped
• 1/2 c. celery, chopped
• 3/4 tsp. salt
• 2 eggs
• 1 1/2 c. milk
• 1 can cream of celery or mushroom soup

1. Mix together first 3 ingredients.
2. Place 1/2 of mixture in a greased casserole.
3. Combine chicken, mayonnaise, onion, celery and salt and put into casserole.
4. Put remainder of bread crumb mixture on top.
5. Beat eggs and milk together and pour over casserole. Cover and refrigerate overnight.
6. Take casserole out 1 hour before baking time and pour evenly on top the cream of celery or mushroom soup.
7. Bake, uncovered, 40 minutes at 325u0b0.
8. Top with grated cheese and put back into oven for just a couple of minutes to melt.

bread crumbs, oleo, water, chicken, mayonnaise, onion, celery, salt, eggs, milk, cream of celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=808682 (may not work)